Customers nominated their favourite products, which went forward to a nationwide judging day in Dunfermline last month.

Gordon, 56, said: “We were delighted to win the best roll in Scotland,

“It’s our business, our signature product.” The company make two million of them every week.

Gordon added: “Rolls are a very regional product.”

Winners Gordon and Ian McGhee with celebrity baker Mich Turner, as they take top prize at Crowne Plaza in Glasgow

The crispy roll – favoured by Glaswegians – accounts for 35 per cent of production.

These are hard to get right and Gordon says that McGhee’s ­willingness to allow the dough enough time to ferment properly is what builds the flavours.

Sixty per cent of the company’s rolls are the soft variety, popular in Ayrshire.These should be quite floury but not as floury as the ones destined for Dundee, which should be white all over.

To deliver the morning staple, McGhee’s factory in Port Dundas has had £18million of investment over the past 10 years.

It is, Gordon said, the most modern bakery in ­Scotland – if not the UK.

The company employ 270 people. The brothers share management duties with their cousin Stuart, the sales director. They are the third ­generation to knead dough for a living and their sons and ­daughters will, they hope, soon make it four.

While rolls and tottie scones form the core of their business, tastes are changing.